Preheat oven to 400 degrees

Just clean the beets well and snip off the greens - drizzle with olive oil and sprinkle with salt and pepper. Then place them in a heavy cast iron skillet tightly covered with foil. Into the oven they go - 400 degrees for about 40 minutes (the timing depends on the size of the beets). They are done when a thin knife can easily pierce thru the beet. Remove from the oven and when cool carefully peel the skin off the beet and slice thinly.

While the beets are roasting, shell the pistachios. You'll need about ¼ cup. Roughly chop them, place in a bowl and set aside.

Next, peel the oranges - with a sharp knife cut the top and bottom off so they stand upright easily. Then working around the orange, cut off the peel and white pith of the orange. Then carefully cut out each segment of the orange. Reserve the remaining orange flesh for the salad dressing.

Arrange your greens, oranges, beets, pistachios and crumbled goat cheese.

For the salad dressing combine all of the ingredients except the olive oil and whisk together to combine. Then slowly drizzle in the olive oil, whisking continuously. Top the salad, serve and enjoy!